Three easy recipes for summer party treats that are sure to be hits—whether served on a patio table or picnic blanket

ONE NIGHT RECENTLY at Le Mary Celeste, a cocktail and small-plates joint in the Marais neighborhood of Paris, some off-duty chefs were drinking away the week's work and talking about desert-island sandwiches.

"What's yours?" asked Daniel, who works at Septime. I thought about it for a moment, and then blurted the inelegant truth: tuna salad on white bread with potato chips stuffed inside. This was greeted by a round of high-fives before others chimed in with their own lowbrow desires: peanut butter and jelly, BLT, egg salad.

The reality is that people who are surrounded by elaborate restaurant food, whether cooks or writers, often crave the simple foods associated with their youth. Unsophisticated sandwiches, finger foods and anything that was ever consumed on a picnic blanket—these are the references that make us smile and sometimes make their way back, in deconstructed form, onto the restaurant menu.

Here, they've made their way into recipes for uncomplicated finger foods that can be passed around a patio table, or a picnic blanket. They've been tarted up just a touch in order to qualify as party fare, but they all remain unfussy, easy to put together in under 10 minutes. No desert island required.

DEVILED ASPAREGGUS

Total Time: 40 minutes Active Time: 15 minutes Serves: 12

6 eggs

6 spears asparagus

4 tbsp mayonnaise

1 tbsp Dijon mustard

1 lemon

1 tbsp finely chopped tarragon leaves

Salt and pepper to taste

1. Place eggs in a single layer in a large pot, covered by an inch of cold water. Bring water to a rolling boil, cover and remove pot from heat. Sit for 12 minutes, then drain and cool eggs for 20 minutes in the refrigerator. (Eggs can be prepared in advance.)

2. Bring a pot of salted water to boil. From each asparagus spear, remove and reserve tip (2.5 cm) and remove and discard woody base. Chop remaining spear into small 1 cm dices. Slice reserved tips in half lengthwise to yield 12 pieces. Transfer tips and chopped spears to pot and blanche for one minute. Drain and run under cold water until cool. Dab with paper towels to remove excess water and, while still in strainer, sprinkle with salt and juice of ½ lemon. Set aside.

3. Peel eggs and slice in half lengthwise. Remove and mash yolks in a bowl with mayonnaise, mustard and tarragon. Add chopped spears (reserve tips for garnish) and season. Fill each egg-white half with teaspoon of yolk mixture. Garnish with sliced asparagus tip and (optional) pinch of lemon zest.

PEANUT BUTTER, FOIE GRAS & JELLY (PBFG&J)

Total Time: 10 minutes Active Time: 10 minutes Serves:12

3 slices white bread

200g foie gras entier, either duck or goose

3 tbsp peanut butter

3 tbsp jam, ideally blackcurrant

50g dry roasted peanuts, chopped

1. Preheat grill/broiler. Using a small pastry cutter with a diameter of 4 cm, cut four circles from each slice of bread. Places 12 circles on baking sheet and broil for one minute until golden. When cool, spread each with a thin layer of peanut butter.

2. Slice foie gras into thin disks no thicker than 1 cm. Using the same pastry cutter, cut 12 circles of foie gras. If necessary, roll the trimmings together like putty to make another log that can be sliced and cut into additional circles.

3. Place a circle of foie gras atop each canapé and spread a small amount of jam atop each circle of foie gras. Top each canapé with a sprinkling of chopped peanuts. (Tip: If using a jam that lacks tartness or acidity, mix it with a few drops of lemon juice to brighten the flavors.)

TUNA SALAD & POTATO CHIP SANDWICHES

Total Time: 10 minutes Active Time: 10 minutes Serves:12

3 slices white bread

12 thick-cut potato chips

4 cornichons

1 tbsp minced red onion

1 340g can oil-packed tuna

3 tbsp mayonnaise

1 tbsp Dijon mustard

Salt and pepper to taste

Chopped chives and smoked paprika for garnish

1. Repeat the process used in the foie gras recipe for preparing the bread circles—or, better yet, do them all at once.

2. Drain the oil and mix the tuna with the mayonnaise, mustard and onion. Season with salt and pepper. Dice the cornichons and mix them in a separate bowl with the remaining mayonnaise; season with salt and pepper. (Tip: If they are readily accessible, you can mix 12 ounces of prepared tuna rillettes with the chopped cornichons to achieve a similar effect.)

3. Spread each canapé with a puddle of cornichon mayonnaise and affix a potato chip on top of each. Top each chip with 1 tsp of the tuna mixture and garnish with chives and a light dusting of smoked paprika. Serve within 20 minutes to prevent soggy chips.

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